chicken Korma

Ingredients:
1 x 3 lb chicken, skinned and cut into small pieces
1/2 pkt coconut cream
1 tsp cumin powder
1 tsp chilli powder
1/2 tsp turmeric
1 tsp garam masala powder
50 gms ground almond
3 tbsp yoghurt
50 gms butter + 2 tbsp oil
1 large onion, grated
1/2 tsp saffron
1 tsp garlic paste
1 tsp ginger paste
1 tbsp chopped coriander leavves
Salt to taste
Lemon juice to taste

Method:
Half cook the chicken with salt, ginger and garlic on very low heat and leave to one side.
make a thick paste with cumin powder, chilli powder, turmeric and ground almonds using a little water.
Dissolve the coconut cream completely in one cup of boiling water.
heat the butter and oil in a sauce pan. Fry the grated onion until goldern brown
Mix in the almond paste and fry for a couple of minutes.
Add the garam masala and fry for a little while
Add the tomato puree, stir well, then add the chicken stock from the cooked chicken. cook for 3-4 minutes, stirring all the time.
Mix in the coconut cream liquid and saffron and cook for 10 minutes.
Add the chicken pieces and yoghurt and cook for 10 minutes.
Add the lemon juice and corriander leaves and cook for a few minutes on very low heat.
serve with naan or rice.
Add the tomato puree